Make this white forest trifle for Christmas – everyone will thank you!
- 30 mins + setting
- 2 x 80g packets cherry jelly
- 200g white chocolate, chopped
- 375ml cream
- 30ml icing sugar
- 500g caramel Swiss roll
- 125ml sherry or kirsch royal
- 100g pecan nuts, chopped
- 125ml fresh or maraschino cherries with stems, drained
- gold dust (optional)
- Prepare the jelly according to packet instructions. Pour into a 3L glass dish. Chill in the fridge for 2 hours or until set.
- Heat the chocolate and 80ml of the cream in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Cool to room temperature.
- Beat the remaining cream to soft peaks. Slowly beat in the icing sugar. Fold into the chocolate.
- Slice the Swiss roll into 3cm thick slices and arrange on top of the jelly. Drizzle with the sherry or kirsch. Spoon over the white chocolate mousse and set in the fridge for 1 hour or until firm. Top with nuts and cherries dipped in gold dust (if using).
Top the trifle with chocolate trees: Melt 100g chopped white chocolate and 5ml sunflower oil in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Colour with a drop of green food colouring and spoon into a piping bag fitted with a small round nozzle. Cool to thicken, to keep shape when piping. Arrange about 15 pretzel sticks 12cm apart on baking paper lined trays. Pipe over the chocolate to look like different-sized Christmas trees. Sprinkle with sprinkles of your choice. Chill in the fridge for about 10 minutes or until hard.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2017